Salmon with Vegetable Pilaf

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Servings: 2


Salmon
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  • 1 small carrot, thinly sliced (about 1⁄3 cup)
  • 1½ teaspoons chicken-flavor instant bouillon
  • 1 teaspoon dried dill weed
  • 1½ cups water
  • 1 cup uncooked instant brown rice
  • 1 cup frozen French-style green beans
  • 1 salmon fillet, ½ to ¾ inch thick (8 oz)
  • ¼ teaspoon lemon-pepper seasoning
Sauce
  • 2 tablespoons light sour cream
  • 1 tablespoon mayonnaise or salad dressing
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon dried dill weed
  • Fresh dill, if desired
METHOD
  1. In large nonstick skillet, place carrot, bouillon, 1 teaspoon dill weed and the water. Heat to boiling. Reduce heat; cover and simmer 2 minutes.
  2. Uncover skillet; stir in rice and green beans. Cut salmon fillet into 2 serving pieces. Place salmon over rice and green beans, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and  cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
  3. Meanwhile, in small bowl, mix all sauce ingredients until well blended.
  4. To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.

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